4 servings (serving size: 5 ounces fish and about 1/3 cup chutney)
Photo: Becky Luigart-Stayner; Styling: Mike Jones
3/4 pound tomatillos (about 5 large)
1 cup chopped onion
1 cup sugar
1 cup cider vinegar
1/2 cup chopped jalapeño pepper
1 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 (6-ounce) grouper or other firm white fish fillets
Lemon wedges (optional)
How to Make It
Discard husks and stems from the tomatillos, and chop. Place the tomatillos and the next 8 ingredients (tomatillos through coriander) in a saucepan, and bring to a boil. Reduce heat, and simmer 1 hour or until mixture is thick, stirring occasionally. Spoon chutney into a bowl; cover and chill.
Prepare grill or broiler. Place grouper on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with chutney; garnish with lemon, if desired.
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